Preparation

1. Preheat oven to 425 F. Line a sheet pan with parchment paper.
2. Place cut sweet potatoes in a pile on the prepared sheet pan. Drizzle with 2 tablespoons of the olive oil, sprinkle with half of the salt and all of the pepper - as desired. Toss well and spread in a single layer on the sheet pan and put into oven for 20-30 minutes until tender and lightly golden-brown, turning potatoes with spatula about halfway through the cooking time. While the potatoes are roasting, stir together the remaining 1 tablespoon of olive oil, the remaining half of the salt, the chili powder, lime zest and lime juice. Drizzle the mixture over the cooked potatoes and toss to coat, then return the pan to the oven and cook an additional 5 minutes. Transfer to serving dish and sprinkle with cilantro leaves to garnish if desired.